+
0 (0)

Desserts

Hot fudge sauce

Hot fudge sauce
Los Angeles Times

In my life as a pastry chef, I've always held fast to the belief that there are certain flavors -- specifically coffee, lemon and chocolate -- that are best taken to the extreme. If I create a coffee dessert, it ... Read more

Total time: 25 minutes | Makes about 4 cups
  • 1 1/2 cups cocoa powder
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 1 1/2 tablespoons coffee extract
  • 1 cup plus 2 tablespoons water
  • 1 pound bittersweet chocolate (minimum 66% cacao), chopped
  • 1/3 cup brandy (or substitute 2 tablespoons pure vanilla extract)

Step 1In a medium saucepan heated over medium-high heat, combine the cocoa powder, corn syrup, sugar, coffee extract and water and cook, stirring constantly with a whisk to prevent the cocoa from burning, until the fudge sauce bubbles and is thick enough to coat the back of a spoon, about 5 minutes.

Step 2Remove from heat, add the chocolate and stir until the chocolate is melted, 1 to 2 minutes. Stir in the brandy and set the fudge in a warm place until you are ready to serve it.

Note: Coffee extract is available at cooking and baking supply stores, as well as at select gourmet markets. The fudge sauce can be made ahead of time and refrigerated, stored in an airtight container, for up to several weeks. Before serving, warm the fudge sauce over medium-low heat, stirring constantly to prevent it from scorching. Use the hot fudge sauce immediately or set it aside to cool to room temperature.

HAVE YOU TRIED


Birthday Plum Jam
Birthday Plum Jam

Ricotta
Ricotta

La Conner Brewing Co.'s clam chowder
La Conner Brewing Co.'s clam chowder

Pork dumplings
Pork dumplings

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Italian pignoli cookies
Buttermilk cinnamon coffee cake
Lemon Cream With Strawberries
Maple pecan madeleines